Tomato Corn Salad
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Yield: 8-12 servings
Courtesy of Verrill Farm.Ingredients:
6 ears of corn, cut off the cobb1 onion, diced
1 red pepper, diced
2 tablespoons Italian parsley
12 basil leaves, chopped
2 tomatoes, diced
Instructions:
Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.Browse Similar Recipes
- By Category: Vegetables
- By Course: Side Dishes
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I decided to try this at the last minute as we didn’t want corn on the cob yet again. And our tomatoes where coming in at an alarming rate! I won’t even mention the basil *tree*! This is so good – got thumbs up from all in the family – and that’s saying a lot with this crew! Thank you!
Fantastic!!! So flavorful and colorful … everyone loved it!! I used orange peppers instead. I’ll be making this salad again, for sure.
This is now one of our favorite recipes! I used green pepper and red onion. I never would have thought to use basil with corn but it is magnificent. I don’t know that dried basil would work, but this is worth planting fresh! I’ve had to plant more, we make this so often,
Recipe would be better if it were a cold salad during summer but is great as a cool weather recipe. Yum-m-m-!
The best way to use fresh seasonal ingredients … superb taste!!
I’ve been making this for over 25 years. Exception: I allow the corn to cool, I don’t cook other veggies, and I add a bit of balsamic or apple vinegar — sometimes a bit of celery and/or fresh herbs … My favorite summer side dish!